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Ingredients 1 cup Australian Camel Hump Tallow 1 tsp Smoked Salt (or Murray River Salt) ½ tsp Ground Wattleseed 1 small sprig of Rosemary or Lemon Myrtle Optional: Cracked Pepper Method Gently warm the Tallow until just melted. Add the Rosemary or Lemon Myrtle and infuse on a  very low heat  for 10–15 minutes. Remove Herbs. Stir in the Wattleseed and Salt. Pour into Jars or Tins and let set. Brush onto Camel, Beef, Lamb, Chicken, Snags, Prawns or toss roast potatoes.

Ingredients 1 cup Australian Camel Hump Tallow 5-10 drops Lemon Myrtle OR Eucalyptus essential oil Optional: 1 tsp Macadamia oil (very Australian) Method Gently melt the tallow using a double boiler. Remove from heat. Add essential oils and macadamia oil. Whip (optional) for a softer balm texture. Pour into tins or jars and let set.

Crispy Meat • Golden Potatoes • Festive Vegetables 1. Christmas Roast Meat (Turkey, Chicken, Lamb or Beef) Ingredients 1 whole turkey / chicken  OR  2–3 kg lamb leg / beef roast 3–4 tbsp  Camel Hump Tallow (melted) 5 cloves garlic, crushed 2 tbsp fresh rosemary & thyme (or dried) Zest of 1 lemon Sea salt & cracked pepper 1 onion & 1 lemon, halved (for cavity or roasting pan) Method Preheat oven to  180°C (fan-forced) . Pat meat completely dry. Mix melted camel tallow, garlic,

For years, Tracey (an active woman in her 50s) struggled with severe psoriasis on her elbows and knees. The redness, flaking, and...

My journey into natural skincare began in  January 2020  when my senior dog,  Lucy , developed a rash all over her stomach. The vet...